They were almost the 20: 00 of Saturday 12 of May and M It was a real highway where the staff circulated vertiginously. And there, in the midst of all the hubbub, the chef María José San Román and I commented on the human quality and simplicity of Albert Adrià, one of the references of Spanish and world cuisine. Undoubtedly, a virtue that characterizes great as Joan Roca and the same Maria Jose.

Albert Adrià I had traveled to Alicante to cook a four-handed menu in the restaurant M with your hostess, as part of the celebrations of your 20 anniversary. The expectation was very high because not every day you have the opportunity to taste the cuisine of two of the most important representatives of Mediterranean cuisine.

Chatting with the chef Adrià, he told me that Alicante It was one of his favorite destinations, in fact, he travels with some regularity to the province and always tries to enjoy the magnificent product that there is in the region and, of course, of its rice. Not everything is Sun and Beach.

The dinner was divided into two parts. To begin, the guests went up to the terrace where they began to enjoy the spectacular views of the Port and the cocktail they had prepared at several tables around, in which they prepared one by one wonderful appetizers such as Rose with Spherical Orange and Vodka, the Oliva Tickets or the Oyster in Saffron Pickle. A total of 11 snacks.

At the end, the guests went down to the main room to sit at the table, where upon arrival, they were able to get to know the concept ZAZIL ARTESANAL GOURMET SENSES with a lemongrass essential oil.

At that moment, the kitchen pressed the accelerator and the cooks practically began to fly, captained by Federico Pian, Head of Kitchen of Monastrell, and by Jon Urruti, Head of Kitchen of Tickets I have to say that it was a privilege to see them work; The concentration and teamwork was impressive, and always with a smile on the face, from the chefs Maria Jose y Albert, even the woman who washed the utensils without stopping.

For dinner they served Cauliflower with Caviar, Atadoito de King Crab, Rabbit in Pickled with Sepia, Rice with Kokotxas of Hake and Plankton. In the desserts, they gave an ice cream of HOB, honey, flowers, and pollen; Rice with Orange and Saffron "Tribute to María José San Román; Cheescake; Chocolate Flower and Coconut and Nougat, Coffee and Pistachio Meringue.

Undoubtedly, a great event that adds to those memories that we must have always present in our minds and emotions.

GALLERY